Country Chicken Stew With Basil Dumplings

Name: Country Chicken Stew With Basil Dumplings
Prep time: 1 h
Cook time: 4 h
Total time: 5 h
Yield: 6 , 6 serving(s)
Ingredients: 12 small white onions; 1 lb boneless skinless chicken thighs; 1 lb boneless skinless chicken breast half; 1/2 tablespoon chopped fresh basil leaves or 1/2 teaspoon dired basil leaves; 1 large red bell pepper, seeded and cut into 1-inch squares; 4 large garlic cloves, thinly sliced; 2 cups chicken broth; 1/3 cup dry white wine; 2 tablespoons unbleached all-purpose flour; 2 tablespoons butter, at room temp; 1 lb fresh asparagus, trimmed and cut into 11/2-inch lengths; 1 cup buttermilk biscuit and baking mix; 1/3 cup whole milk; 1/4 cup chopped fresh basil leaves or 1 tablespoon dried basil leaves

Submitted by Chef GreanEyes

"from Heartland Cooking Crockery Favorites by Frances Towner Giedt"

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Ready In:: 5hrs
Ingredients:: 14
Serves:: 6

ingredients

12 small white onions
1 lb boneless skinless chicken thighs
1 lb boneless skinless chicken breast half
¹⁄₂ tablespoon chopped fresh basil leaves or 1/2 teaspoon dired basil leaves
1 large red bell pepper, seeded and cut into 1-inch squares
4 large garlic cloves, thinly sliced
2 cups chicken broth
¹⁄₃ cup dry white wine
2 tablespoons unbleached all-purpose flour
2 tablespoons butter, at room temp
1 lb fresh asparagus, trimmed and cut into 11/2-inch lengths
for dumplings
1 cup buttermilk biscuit and baking mix
¹⁄₃ cup whole milk
¹⁄₄ cup chopped fresh basil leaves or 1 tablespoon dried basil leaves

directions

using a sharp knife, make a small X in the root end of each onion. Bring a saucepan of water to a boil. Add the onions, lower the heat, and simer for 5 minutes. Drain and rinse under runnning cold water. Slip skins off onions.
Rinse chicken and pat dry . Qyarter the thighs and chickcen breast halves. Stir in basil and season with salt and pepper.
Put chicken pieces in a 3 1/2qt or larger crockery slow-cooker. Top with onions, bell pepper, and garlic. Pour in stock and wine. Do not stir. Cover and cook on LOW for 6-8 hours or on HIGH for 2-2 1/2 hours.
Stir the stew. If cooking on LOW, change setting to HIGH. In a small bowl, blend together the flour and butter. Stir into slow cooker. Cook, stirring, until sauce begins to thicken, about 5 minutes. Stir into asparagus.
In a medium bowl, combine dumpling ingredients until evenly moistened. Drop by tablespoons onto hot stew in 6 small mounds. Cover and cook for another 25-30 minutes, until dumplings are cooked through. Serve immediately.